Lemon and Oregano-Rubbed Chicken Paillards |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub. Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
5 teaspoons grated lemon rind |
1 tablespoon olive oil |
1 1/2 teaspoons dried oregano |
3/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon water |
2 garlic cloves, minced |
cooking spray |
4 lemon wedges |
2 tablespoons chopped fresh parsley |
Directions:
1. Prepare grill.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
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